Ingredients
2 eggplants
For stuffing
200 gram beef
2 tomatoes
1 small onion
salt, pepper
For sauce
200-250 ml water or stock
3 tbsp sour cream
2 onions
½ cup green lentils
½ red lentils
salt, pepper, dried rosemary, coriander, bay leaf
1 carrot
1. Wash eggplants well, cut skin crosswise and scoop out center leaving no more than 1 cm of meat inside skin.
2. Grind beef in a meat grinder along with tomatoes, finely chop onions, salt, pepper and mix stuffing well. Stuff eggplants with the mixture.
3. Prepare sauce to pour over eggplants.
Thinly slice carrots, finely chop onions, put into a deep bowl, adding sour cream, spices, stock or water, add washed lentils of both kinds.
4. Put eggplants into a form, pour over lentil sauce and place into the oven preheated to 180 degrees for 40 minutes.
5. Take form with eggplant out of the oven in 40 minutes
6. Put eggplant on a plate, serve with lentils and some sour cream added.
Enjoy!!
